Pastas !

25 février 2010

Vth millenium ante J.C. : In the zone of current China, there are testimonies of similar products in pastas. (Another manipulation of the Monster on the dating).
IIth millenium ante J.C. : Noodles of the néolitique found in china.

To Lajia on Yellow River, A kind of Chinese Pompeï after a torrent. Professor Kam-biu Liu: " it is this unique combination of factors that created of the vacuum between the height of the cone of sediments and the bottom of this bowl of noodles which allowed them to be protected " professor Lu Houyuan: these noodles were made by using the grains of millet - contrary modern noodles, which are made with the wheat flour.

IIth millenium ante J.C. : Seem in three written tablets there akkadien. This below:

The oldest cookbook of the world is of Babylonian origin:

Three written tablets there akkadien and cuneiform characters, dating of 4000 years ago. Jean Bottéro translated them into French at the end of XX ° century and republished in 2002.

These texts mention several types of pastas : risnatu, bapirru, qaiiatu. Risnatu and bapirru are synonymic. The first one is an akkadien deriving word of rasanu, whereas the second is Sumerian and results to bappir. These verbs imply that some flour (of wheat even of barley, native (autochtonous) cereal of Mesopotamia) is molded with some water to realize a dough roll. Besides, the expressions hasalu and napu used by recipes imply, on one hand, that the patôn is grated against a sieve and, of the other one, that the glitter so obtained is poached in one me (consommé). Consequently, the bappiru / risnatu is on the base of a called crumbled pasta grattugiata dough in Italian.

As for the qaiiatu, he diverted of qalu meaning roasted grain and can, too, be crumbled. it gets closer from then on to the also burned) out and crumbled or rolled Sardinian fregola.

Risnatu is, besides, at the origin of the Arabian rishta - Persians, also relating to pastas with soup; these are not however crumbled but not cut from one

The invention of the writing:

As to Chinese, the invention of the writing, would be due to the worn dough roll, which would have at first served to read the future through the random forms obtained from the grater of the Dough roll. Then these forms were ordered to give it sense: forming idioms finally cuneiform . The writing put much more time than in china to be imperative(to lead) in these parts of the country, because Akkadien was greedy, and resisted badly to waste these graters of Dough roll, before realizing the linguistic interest (of the oral character in the oralisation). The writing took its development there only when the forms were Printed in tablets of clay (this above), much less delicious then.

It will have escaped nobody that the Chinese writing was in itself an unlimited evocation of Its Spatial Savourness. For a very good reason, from the genesis Its Tentaclely Dragonity offered to the Chinese people the writing, who mades it better usage than the Babylonians. So, ,Its Celestial Ingenuity arranged Pâstas in diverse assemblies to make it idioms, which Chinese can learn to read, and to be passed on the knowledge of any things. 麵粉

We find this secular tradition in west through alphabet-Pastas which made the delights of many toddlers' generations...

Well, the Japanese one had to wait a little: Its Sensual Noodlyness Al dente had theological questions of first importance to be previously fathomed:

This below, evocation of the first idioms:

Vth century ante J.C. : References to pastas on "bas relief" Etruscan. The procedure of manufacturing and the used utensils is described there.

Greco-Roman pastas

In the Greco-Latin literature, pastas appear under three namings: tracta(e), lagana and itria

1. Tractae (or tracta)

The compilation of the IVth - 5th century AD, known under the name of Of re coquinariae, awarded wrongly to the Roman gastronome of the 1st century Apicius (it was published and translated into French by Jacques André in 1974), quotes repeatedly tractae. They are various sorts. Some recipes, advise to crumble (confringere ) a beforehand dried dough roll and then to poach "crumbs", in the instar thus risnatu-s / bappiru-s. Two recipes were realized, the pullus tractogalatus and the minutal

2. Lagana and itria

In the Greco-Roman literature, the laganum (Latin term, corresponding to the laganon or the itrion Greek), indicates generally a fine rolled-out pastry obtained by lamination. She can be cooked as well in damp environment as in the dry heat. The poached lagana is the ancestors of lasagnes, who derive from it besides etymologically.

The word lagana ( lagane ) is moreover still used in certain regions of Southern Italy (Calabria, Puglia)

De re coquinaria Use lagana to make two patina (= terrines) : patina cotidiana and patina apiciana which are based on a superimposing of lagana alternating with various layers of a wet practical stuffing consisted of several flesh (chicken, pork, fish) mixed with eggs and coated by a sauce with garum (brine of fish which remains in particular in Italy under the name of colatura alici di (= anchovy) of Cetara (near Salerme), some wine, some straw wine, some olive oil. These lasagnes present the peculiarity to be cooked in a pastry case, as a pâté and inaugurate the preparations of " pasta in the pasta " which we shall find of the Middle Ages in our days.

Vth century : A text of Apicius describes a dish which looks like to be mistaken in lasagnes there.
1154 : The Arabic geographer Al Idrisi in his papers makes reference to pastas of Trabia, a village near Palermo. The caravans which crossed the Arabic Empire already fed on dried pastas. It is one of the first written tracks relative to pastas.
1295 : The legend tells that Marco Polo returning in Venice after fabulous sound travels in China, introduced in Italy pastas but into his book "il Milione" this one says about Lasagnes " Good, as much as those that I ate so often in Italy ". (See Italy and culture Pasta)

Les formes et les couleurs sont innombrables.

Les pâtes ont différentes formes pour que la sauce accroche mieux et ne reste pas au fond de l'assiette (comme parfois avec les spaghettis, par exemple). On peut les classer dans les principales catégories suivantes :

Pâtes longues (pasta lunga) : Spaghetti, nouilles, spaghettini, linguine, bucatini (trouées), fusilli lunghi, cheveux d'ange (capellini)
Rubans (fettucine) : **Nouilles plates, tagliatelles, pappardelle, tonnarelli, Fettuccine, tagliolini, paglia e fieno (paille et foin)
Tubes (tubi) : Cavatappi, Penne lisce (lisses), penne rigate (rayées), penne ziti, pennoni, garganelli........................... Chifferi, gigantoni, rigatoni
Tubes en coude (tubi) : Macaronis, coquillettes, pipe (lisce, rigate, etc.)
Pâtes farcies (pasta ripiena) : agnolotti, capelletti, cannelloni, jiaozi, pansoti, panzerotti, pierogi, pelmeni, ravioles, raviolini, ravioli, tortelloni, tortellini. Lasagnes
Formes fantaisies : Gnocchis, malloreddus, escargots, oreilles, radiateurs, crêtes de coq Coquillages de tailles et formes diverses...... . Roue, hélice, strozzapreti, farfalle (nœud papillon)
Pâtes à potage (pasta per minestra) : Accini di pepe, alfabetini, anelli, farfaline, quadrucci, râmen, risoni, la mian stelline, tubetti, vermicelle

Différents bénédicités :

ut exultetis et satiemini ab uberibus consolationis vestræ

exultez et rassasiez-vous à l'abondance de ses délices

Pâstas vivus et vitalis Hodie proponitur

La Pâsta vivante et vivifiante, aujourd'hui nous est proposée

Credo in Spiritum Pâstum, Dominum, et vivificantem

Je crois en la Sainte Pâte, Maîtresse qui donne la vie

Gloria in excelsis Pesto

Gloire à ta Sauce au plus haut des cieux

Pâstus Monstri, qui donis penna mundi, dona nobis pacem

Pâtes du Monstre, toi qui apportes les Pennes au monde, donnes nous la Paix

Ad fimandum cor sincerum, Sola Pâstes sufficit

pour affermir un coeur sincère, la Pâsta seule suffit

Et Pesto Pâsti omnipotentis, descendat super vos

Et que la sauce de la Pâsta toute-puissante, descende sur vous

Never of oil in the boiling water you will put !...

perdu ? la carte aux trésors

bowl of pasta

Pastafaris, fratelli miei, Here is the Bible of the cooking of pastas (pasta asciutta) :
( Pirated, to be honest, on the forum Magimaman, but I knew him(it) from my youngest age)

Twelve principles for a good cooking :

1-Important quantity of water                                     For 100g of pastas, to count one liter of water, not too calcareous if possible to Prefer the filtered, mineral water or in spring. Did you know that the director Roberto Rossellini takes in journey not only his pastas but also the water in which he cooks them?

2-Big bowl to Use                                                 for the cooking pot so wide as high to avoid the overflowing. If you are an amateur of pastas, endow your kitchenware of a pan or a pressure cooker which will be intended for them.

3-Big salt                                                                It is necessary to count a handle of common salt or sea salt; or 10 - 12 g by liter of water. To add it at the moment or the water boils. Wait that it is dissolved and that the boiling started again before casting it pastas. Nan : pour le sel de mer, il en faut moins, parce que ça sale beaucoup plus.

4- Dumping of pastas                                     That they are fresh or dry, pastas are immersed at one time. Separate them some of the others with a fork with length sleeve. Here we are, that's right who makes that pastas do not stick.. Scrape also the bottom because pastas, at the beginning, tend to settle there.

5- Lively Fire and openly                                     The boiling must be lively especially when you plunge pastas into the water. It is necessary to compensate for the decline of temperature provoked by the dumping of pastas. The cooking takes place in a bare pan.
6- Useless Dash of oil                                     Contrary to a very wide-spread practice, it is not necessary to add a few(little) from oil to the water of cooking. Especially when it is about dry pastas. They cover themselves with a film of fat during the cooking and absorb less well the sauce which tends to slide on the surface of the dough.

7-Taste and to mix often                                        So that pastas are al dente cooked, to enjoy them regularly from moment or they are not stiff any more and become opaque. Mix them also often whith a spoon or a fork. If it is about maccaroni, to lift them of the bottom of the pan.

8- "Al dente" Cooking                                        cooked pastas " in the tooth " feel well of their flavour and their texture. They are more easily digestible, by keeping a little water of cooking.

9- Draining                                                                                           When Pastas are cooked, to drain them at once in a sieve, for short pastas. For the long, remove them from some water either with a pliers forks, or by means of 2 forks (turned the other way around). Take out pastas stuffed with a skimmer to avoid drilling them.

10-Water of cooking                                                                                        To keep always a small quantity of water of cooking of pastas. Very rich in starch, it serves to prepare rouxes, in the cheese, in the cream... it gives a more velvety taste. .

11-to Stop the cooking As soon as pastas reached(affected) the point of just cooking, to pay(pour) into the pan a small ladle of cold water. So they stop swelling and agglutinating. This operation is especially necessary when the sauce is not ready. She does not for all that have to go on.

12-white to verify a cooking " in the tooth ", it is enough to cut a dough in two. The white point situated in the middle of the dough indicates a just cooking.

Here is. That Its Big Noodle Is With You And With Your Appetite!

Tafù. Ramen..

And then "Mantecare" pastas in a frying pan with wipe them so that the miracle comes true. Nerone

Donc sauf à être diabétique ou triglycéridique, auquel cas l'huile dans l'eau de cuisson permet de retarder l'assimilation des glucides par l'organisme...

Une recette consacrée par Sa Savoureté Hydro-Carbonée (bento) :

un tas de recettes

The Chinese food Use a large number of varieties of noodles, traditional 麵, Simplified 面, pinyin miàn). Mian are noodles of wheat while 粉 Or fen are the ones of rice. There are in China the restaurants of district specialized in the fresh, hand-made pasta without any tool of cut. These pastas are called the miàn what means " stretched pastas ". The restaurants of the miàn are held by Hui, western Moslem, native Chinese of China. They do not sell dishes has pork's(pig) base, but they often sell some alcohol. The manufacturing of pastas is made from a dough roll of very supple(flexible) wheat flour, stretched and folded up approximately seven times until obtaining of a unique(only) fresh(cool), long and fine dough, which will then be cast in a broth flavored to be then savoured in a bowl accompanied with various ingredients as with some dried meat, with peanuts and with spices.

The list(naming) of noodles Chinese is difficult to establish because of their large number and various dialects of the Chinese. Every type(chap) of noodles can be written there pinyin and in mandarin, but in Hong-Kong and in the Guangdong it will be known by its Cantonese pronunciation, while in Taiwan, in Malaysia, in Singapore and ultramarine we use the hokkien on the place.

..................................................Jeu Cuisine

UDON is a kind of Japanese noodles made from flour, from salt and from water, the width of which is upper in 1,7mm and subordinate in 3,8mm. The finest Japanese noodles of width subordinate in 1,3mm are called "SÔMEN". As it is rather difficult to keep(guard) the appetite because of the heat and the humidity in summer in Japan, the Japanese often eat these noodles, by preparing them cold on a ZARU (sieve in bamboo), which pénétrent easily up to the stomach.